Directions

In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Most Helpful Positive Review

Feb 22, 2006

I started reading the reviews while beating the egg whites, and I nearly decided to throw the batter out. Sure glad I didn't! I added a tablespoon of sugar to the white's and a dash of salt, and the whole family loved them! And they DID turn out nice and fluffy. Those whose didn't, must have been an operator error? Ain't always the recipe, sometimes it's the cook! Amen?

Most Helpful Critical Review

Aug 18, 2006

Although these are very light and fluffy, as other reviews have said, they are very, very eggy!! If I were to re-name this, I would call it French Toast Pancakes, because that is exactly what it tastes like!! I added 3 tspn. white sugar and 1 tspn. of vanilla. I also added fresh blueberries to half the batter and no matter what, they still tastes too eggy--but I am sure my husband will eat them, he is like Mikey and will eat anything!!

The best pancakes I have ever tasted. Seriously. I have eaten a lot of pancakes at home and at the best diners but never so light and delicious. Plus you don't get the after-brunch-stomach-blues because they're not heavy at all. I agree with other reviewers about adding a tablespoon of sugar, but with a sweet topping adding more is unecessary. About the "too much egg" issue, I assume that some other reviewers didn't beat the egg whites enough. You will know when they are stiff enough when you can turn the bowl upside down and they don't fall down. One really needs an electric beater to make the egg whites stiff or else you'll lose your arm. It is, of course, easy to remove one egg yolk if it floats your boat better. They even taste good after a few hours, while most pancakes turn inedible.

I enjoyed making this recipe. The pancakes were extremly fluffy and had great colour. The only problem is that, using 3 egg yolks made the recipe quite "eggy." I could taste the egg yolks in the pancakes. I would suggest reducing the number of egg yolks to 1 or 2 and using 3 egg whites to maintain the fluffiness of the pancakes.

really (x 100) good recipe will be normal breakfast in my house. Big hit with the kids! just leave one egg out and isn't eggy at all. Make batter overnight and let it set. Makes it 100% better! Thank you!

I thought this recipe was delightful. I made into more of a dessert than breakfast. I added 1 tsp. vanilla and 1/8 cup sugar to the batter. I also added 1/8 cup sugar to the egg whites while beating. They really cooked up light and fluffy. I then topped off the pancakes with blueberry syrup and RediWhip whipped cream. Yummy!!! Thanks very much for this recipe.

My husband and I LOVED this recipe! It is true that the recipe does have a slightly 'eggy' taste, but it is very tasty. The results are light and fluffy... and very yummy. I tried saving some batter to use a little later, but the whites seperated. I mixed it up again, but the pancakes were very thin, and not as tasty as the fresh batch.

This is a wonderful recipe!! I use it all of the time now! Very fluffy as long as you are careful to follow the directions, and fold the batter. I've often added chocolate chips or apple to the batter and it always turns out yummy!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.